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Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics

Secalim, INRA, LUNAM Université, 44307 Nantes, France
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Microorganisms 2017, 5(3), 50; https://doi.org/10.3390/microorganisms5030050
Received: 27 July 2017 / Revised: 17 August 2017 / Accepted: 21 August 2017 / Published: 25 August 2017
(This article belongs to the Special Issue Microbes and Food)
With the constant increase in poultry meat consumption worldwide and the large variety of poultry meat products and consumer demand, ensuring the microbial safety of poultry carcasses and cuts is essential. In the present review, we address the bacterial contamination of poultry meat from the slaughtering steps to the use-by-date of the products. The different contamination sources are identified. The contaminants occurring in poultry meat cuts and their behavior toward sanitizing treatments or various storage conditions are discussed. A list of the main pathogenic bacteria of concern for the consumer and those responsible for spoilage and waste of poultry meat is established. View Full-Text
Keywords: chicken meat; bacteria; slaughter; spoilage; pathogen chicken meat; bacteria; slaughter; spoilage; pathogen
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MDPI and ACS Style

Rouger, A.; Tresse, O.; Zagorec, M. Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics. Microorganisms 2017, 5, 50.

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